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Mango Cheesecake

What’s up with me and mangoes these days you say? I honestly have no idea. No, no mango themes whatsoever, just some odd coincidence maybe. I “pin” this incredibly easy mango cheesecake recipe then the following day I find these delicious Ataulfo mangoes at Wegmans. So I guess it’s just the natural progression of things. Although I was pretty upset that I didn’t make Cinco de Mayo dishes. I didn’t even realize that it was May 5th until I got home from the store. Oh well. Anyway, there’s really no other interesting side story to this so let me just get straight to the recipe.

Oh wait, I adapted this recipe from Manjula’s Kitchen. Manjula is just far too adorable. You should check out her youtube channel. I just made some few adjustments, nothing major, I just eliminated cardamom from my recipe.

In a food processor, add graham crackers and melted butter. Process until crackers are crushed into crumbs. Pour crumbs into the baking pan and press down. Bake for 5 minutes then take out of the oven and allow to cool down.

Place mangoes into the food processor bowl and process for a couple of seconds. Then add the cream cheese, sugar, cornstarch and process for 15-20 seconds. Pour out mixture into the pie crust and bake anywhere between 30-40 minutes.

Take the cheesecake out of the oven and allow to cool down then chill in the fridge for about 2-3 hours before serving.

The recipe, like what I said earlier is really simple yet delicious. Mine turned out REALLY tart. I added the lemon zest and juice to achieve that bright, citrussy note towards the end, but I think I went a little bit overboard. Or maybe it would’ve worked if I didn’t put too much mangoes. The original recipe calls for only 1 huge mango. Manjula used the red kind which are significantly larger that Ataulfo. I may have overcompensated for that. :) And maybe next time I make this, I will try to use the recipe that requires flour and eggs because this is almost like pudding pie only harder? I don’t know if it’s the recipe or that my cake didn’t set very well since I used the same amount of cooking time as Manjula’s where she used only 12 oz. of creamcheese. I don’t know. Maybe the cheese cake experts out there can help me? but this is truly good. Perfect for the summer. Like what I said earlier, it’s a nice break from heavy and dense desserts. It brightens up your palate and this is a perfect summer treat. Hey! Don’t forget Mother’s Day, too!

Edit: In Manjula’s recipe, she placed all the ingredients together. I decided to process the mango for a couple of seconds before adding the cream cheese. In this manner, I don’t over process the cream cheese by trying to break down all the mango pieces. I also used cream cheese straight out of the fridge. This gave me more room to correct the mixture and not lose the integrity of the cream cheese. I used regular cream cheese and not the reduced or fat free variety. I don’t know but my head tells me I need all the fat to hold the dessert together. i don’t know. Maybe I’m wrong.

Thank you so much! I really appreciate it. I love cheesecake, too and I have been waiting for the longest time to make one. I am so happy I found this recipe. It’s not too intimidating for a cheesecake novice like me. :)

Thanks, Guia! It really tastes good I blew myself away. You see, I have this knack for concealing things with aesthetics because I have messed it up somewhere in the process of cooking or putting it together. But this one I must say is fool proof. i don’t imagine how one can mess it up. Even me. I hope you try it. I hope everyone tries to make it.

Thank you! it tastes great too. I hope you let me know how it turns out. I love it when people try out my recipes. And you know what? It actually turned out great even without the egs and the flour. It was smoother and more velvety. But of course, you could go ahead and add them if you want. I guess I was just a little too impatient and didn’t wait for the cake to completely set. :)